顶空固相微萃取法分析安吉白茶香气成分

Analysis of Aroma Constituents in Anjibaicha by HS-SPME

以安吉白茶为研究对象,采用全自动顶空-固相微萃取(Headspace solid-phase microex tractio n,HS-SPM E)提取其香气物质,用气相色谱-质谱法(G C-M S)鉴定香气组分,并采用色谱峰面积归一化法计算各成分的相对百分含量。结果在安吉白茶中检出香气成分73个,占挥发性成分总量的95.59%,主要以酯类(30.17%)、醇类(27.75%)、酮类(13.75%)和碳氢化合物(9.24%)为主。安吉白茶的香气成分主要是十六烷酸甲酯、香叶醇、十六烷酸、亚麻酸甲酯、植醇、植酮、二氢猕猴桃内酯、亚油酸甲酯、B-紫罗酮、雪松醇、茉莉酮、橙花叔醇、芳樟醇、咖啡因、香叶基丙酮等。

The aroma constituents of Anjibaicha were extracted by fully automated headspace solid phase microextraction （HS-SPME）,and were identified by GC-MS,and the relative contents of various aroma constituents were determind by area normalization. Results showed that 73 aroma constituents were identified and accounted for 95.59%of total aroma constituents,and the main kinds of aroma constituents in Anjibaicha were esters （30.17 % ）, alcohols （27.7% ）, ketones （13.75 % ） and hydrocarbon compounds （9. 24%） , respectively. The major aroma compounds of Anjibaicha are hexadecanoic acid methyl ester, geraniol, hexadecanoic acid, 9, 12, 15-octadecatrienoic acid methyl ester, phytol, phytone, dihydroactinidioIide, （Z, Z）-9, 12-octadecadienoie acid methyl ester, beta- ionone, cedrol, jasmone, nerolidol, linalool, caffeine and geranyl acetone.